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It's my conviction that January calls for a tasty finale. At a time that can be dreary weather, a spark of joy goes a long way. This isn't about anything overly rich, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Keep the leftovers in an sealed jar as a ready-made textured garnish another time.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

Begin by putting the gelatine sheets in a little dish of cold water. Let them sit for roughly 5 mins, until softened. Afterwards, discard the water and press out the extra water. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Remove from the heat and add the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into serving pots and place in the refrigerator for a couple of hours, until solid.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then break it up into rough bits.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the liquid reduces like a glaze. Turn off the heat and set aside to cool.

For assembly, divide the banana mixture on top of the custards. Finish with the tahini crumble and serve immediately.